I’m very excited to tell you about a new concept restaurant emerging out of Palo Alto, CA called Lyfe Kitchen (the acronym stands doe Love Your Food Everyday).

The brand will be healthy, sustainable fast food with a goal of over 100 locations in the next 5 years.It would serve no butter, cream, white sugar, white sugar, white flour, high-fructose corn syrup, GMO’s trans-fat, or additives.The food on the menu is composed of vegetables, whole grains, lean protein, dairy, and healthy oils in moderation.

The creator of the Lyfe Kitchen concept Mike Robert formerly ran McDonalds.He wants to make healthy food choices more accessible and affordable for everyone.He recognizes that mothers are the decision makers for most families’ purchases and their interest in choosing healthier foods is increasing.In other words, Robert will take everything he learned about how to make fast food profitable, and help thatsuccess translate to the “next phase of American eating” (Wired, August, 2012).

Now, flash-freezing and high-pressure pasteurization will help bring healthy foods into the fast food market without preservatives.

One issue will be delivering organic products in volume.The logistics and requirements of attaining ‘organic’ status are lengthy.The key for Lyfe Kitchen success will be in managing that issue, as well as keeping Lyfe Kitchen’s concept accessibility.

I will be the chains biggest cheerleader if it helps the American public recognize the benefits to overall healthy living which will result in a reduction of obesity and diabetes